how do you keep gluten free cakes from going stale?
I find that when I bake cakes or muffins with gluten free flower, they dry out and become stale within a day or so. Are there any secrets in keeping them fresher?
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Try adding an extra egg or two depending on the size of the cake and/or a little vegetable oil. Other than that, keeping them sealed up tight with as little air exposure as possible.
Put cakes into plastic bag,and leave in the fridge,make sure the bag is closed so the air don’t get to the cakes.